Ingredients

• 2 Chicken breasts (skinless)
• Salt & Pepper
• 3 tbsp olive oil
• 5oz white button mushrooms (5 medium sized)
• 4 tbsp butter
• 1 garlic clove
• Half cup of white wine
• 1 cup chicken stock
• 3/4 cups of heavy cream
• 1 cup Parmesan cheese
• 50g baby spinach (washed and dried)

Steps

• Step 1

  Cut off the tenderloin and slice into 4 pieces widthwise. Slices will look best if on an angle. Season with salt and pepper and roll to coat evenly.

• Step 2

  Place a pan on high heat with olive oil. Add the chicken pieces and caramelize until brown on each side. This should take 2 to 3 minutes each side. Transfer to a dish and keep aside. Turn off heat.

• Step 3

  Slice the mushrooms fairly thick. Add the butter to the same pan on high heat, once melted add the mushrooms and fry until slightly brown. Mince and add the garlic. Deglaze pan with white wine then add chicken stock. Reduce on high heat for approx 7 minutes or until less than half an inch (1 cm) of liquid left in pan. Add the cream.

• Step 4

  Grate the Parmesan cheese and add to sauce. Mix well and check seasoning, add salt and pepper to taste. Return the chicken pieces along with their juices back to the frying pan. Turn heat to low.

• Step 5

  Chop up the spinach and add to the sauce in frying pan, mix well and serve immediately.

Little Tips

Serve with boiled pasta with a little olive oil and grated cheese.
This recipe works well with chicken thighs too.